To be honest, this is more about being pleased that the fruit and vegetable season is starting as it is a recipe. Rhubarb is the first of the fruits from our garden and (at least we find) comes twice, once in spring and then again in late summer. In neither case do we force the rhubarb so it is (in theory) quite sour. However, a little honey or a teaspoonful of sugar seems to be enough for us.
This is a simple recipe and the crumble is fine for any fruit.
Cooked 
One Serving
Ingredients
(enough for about 4 helpings)
- 500g Rhubarb
- 100g Margarine
- 200g Self Raising Flour (we use Gluten Free)
- 60g sugar
- A few handfuls of porridge oats (we put six)
Method
Peel and chop the rhubarb into pieces about the length of your thumb. Put them into a suitable glass dish, cover and put them into the oven at about 180C.
Put the flour and margarine into a bowl and rub the fat into the flour until it looks like breadcrumbs. Then mix in the sugar and oats.
When the rhubarb is about half cooked (i.e. just softening) spoon the crumble mix over the top of the fruit and put it back into the oven, uncovered, for about another 30 minutes until browned and hot through.
There you are a perfect, early season, home produced pudding perfect with cream or custard. You can make it sweeter by adding sugar either to the crumble mix or whilst cooking the rhubabr